Baked Surmai
Succulent, flaky kingfish steaks marinated in a zesty spiced yogurt mixture and baked until tender with a light char. This coastal Indian delicacy captures the subtle sweetness of surmai, elevated with tangy lemon and aromatic spices, ready in under an hour.
For 4 servings
- prep
Preheat the oven and prepare the baking tray.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly greased foil. Set aside.
- prep
Make the marinade.
1.In a large mixing bowl, whisk the hung yogurt until smooth and creamy.2.Add lemon juice, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix into a thick paste.3.Stir in the slit green chilies.TIPHung yogurt is key — watery yogurt will slide off the fish. Hang 1 cup of regular yogurt in a muslin cloth for 15 minutes to get thick, creamy yogurt. - prep · ~10 min
Marinate the surmai steaks.
1.Pat the surmai steaks completely dry with paper towels.2.Add the steaks to the marinade bowl and gently coat each piece on all sides, getting the marinade into the slits and crevices.3.Cover and let the fish rest for 10 to 15 minutes at room temperature.TIPDon't marinate fish longer than 20 minutes — the lemon juice will start to 'cook' the delicate flesh and make it mushy. - assemble
Arrange the fish on the tray.
Place the marinated steaks on the lined baking tray, leaving space between each piece. Drizzle any remaining marinade over the top. Using a basting brush, lightly brush the surface of each steak with oil.
- bake · ~20 min
Bake the surmai.
Place the tray in the preheated oven on the middle rack. Bake for 18 to 20 minutes, basting once with the pan juices halfway through. The fish is done when it flakes easily with a fork and the top is lightly golden with a few charred spots.
TIPFor a smoky tandoori-like finish, switch to broil for the last 2 minutes — keep a close eye on it so it doesn't burn. - garnish
Garnish and serve hot.
Remove from the oven and let the fish rest for 2 minutes. Transfer to a serving platter, scatter freshly chopped coriander leaves on top, and tuck lemon wedges around the steaks. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the surmai steaks bone-dry before marinating; excess moisture prevents the yogurt marinade from clinging properly.
- 2Use thick hung yogurt—watery yogurt will slide off the fish and prevent even coating.
- 3Do not marinate longer than 20 minutes; the acid in lemon juice will break down the delicate fish flesh.
- 4Baste the steaks with pan juices halfway through baking to keep the surface moist and build flavor.
- 5Switch to broil for the final 2 minutes to mimic a tandoori char; watch closely to prevent burning.
- 6Let the fish rest for 2 minutes after baking so the juices redistribute, ensuring flaky, not dry, meat.
Adapt it for your goals.
Grilled surmai
Skip the oven and cook the marinated steaks on a hot charcoal or gas grill for a smokier, charred flavor that mimics traditional coastal street-food style.
air fryer surmaiAir-fryer surmai
Cook in an air fryer at 190°C (375°F) for 12-14 minutes, flipping halfway, for a faster, hands-off version with less oil while still getting a crisp surface.
low oilLow-oil
Replace the oil brush with a light spray of cooking oil and use non-stick foil to cut down on fat while keeping the fish tender.
mild coconut surmaiMild coconut surmai
Substitute half the yogurt with thick coconut milk and add a teaspoon of grated coconut to the marinade for a Kerala-style, creamy, subtly sweet variation.
Why this is on our healthy list.
Rich in Omega-3
Surmai (kingfish) is a fatty fish naturally high in omega-3 fatty acids, which support heart and brain health.
High-Quality Lean Protein
Each steak provides a generous serving of complete protein that aids muscle repair and satiety without excessive saturated fat.
Digestive Aid from Spices
Turmeric, cumin, and ginger-garlic in the marinade supply anti-inflammatory compounds that can ease digestion and reduce bloating.
Low in Carbohydrates
This preparation is naturally carb-free, making it suitable for low-carb, keto, or diabetic-friendly meal plans.
Calcium from Yogurt & Lemon
The hung yogurt contributes calcium for bone strength, while lemon juice enhances mineral absorption from the spices.
Frequently asked questions
Yes, firm-fleshed fish like salmon, mackerel, or seabass work well—just adjust baking time based on thickness.
